Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics
Aidoo, Roger Philip, Afoakwa, Emmanuel Ohene, Dewettinck, KoenVolume:
126
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2013.10.036
Date:
April, 2014
File:
PDF, 1.29 MB
english, 2014